Description
Emulsification of cream and butter to create a stable sauce.
Technical
The technique involves slowly adding cream to melted butter while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process requires a temperature range of 20-25°C and a pH range of 6-7. Key variables include the ratio of cream to butter and the whisking speed.
Culinary Significance
This technique is unique to Lombardy cuisine, where it is used to create a variety of sauces and desserts.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Tempering is crucial for emulsification
Time
20 minutes
10 minutes – 30 minutes
Equipment
Double boilerWhiskSpatula